Louisville Hot Brown

Jun 25, 2007

The Louisville Hot Brown was first served at the Brown Hotel, in Louisville, Ky., in the 1930s. Crumbled bacon and a white Cheddar sauce top off this open-face sandwich, which is layered with sliced turkey and tomato. Early versions of this Kentucky original were made with country ham.

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Cal/Serv:
347

Yields:
6

Ingredients

2
tbsp.
butter

2
tbsp.
all-purpose flour

1 1/2
c.
milk

1
c.
shredded mild white Cheddar cheese

1/4
c.
Grated Parmesan cheese

1 1/2
tbsp.
Dijon mustard

1/2
tsp.
Tabasco sauce

1/2
tsp.
salt

3
thick slices bacon

6
slice Italian ciabatta or other rustic bread, toasted

1/2
lb.
roast turkey breast

1
large tomato

tsp.
ground black pepper

Directions

Make the cheese sauce:
In a 2-quart saucepan, melt butter over medium heat. Add flour and cook mixture, stirring constantly, for 3 minutes. Add milk and continue to stir. Increase heat to medium-high and bring mixture to a boil. Cook for 1 more minute. Remove saucepan from heat and whisk in cheeses, mustard, Tabasco sauce, and salt. Cover and keep warm.

Cook the bacon:
In a large skillet, cook bacon over high heat until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain. When bacon is cool, crumble or coarsely chop.

Make the sandwiches:
Preheat oven broiler. In a large ovenproof dish, arrange toasted bread slices and layer them with turkey and tomato slices. Sprinkle with pepper and spoon cheese sauce on top. Place the sandwiches under broiler and cook until sauce begins to brown lightly -- 2 to 3 minutes. Remove from oven, sprinkle with bacon, and serve immediately.

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